Starters are one of the most critical steps in the cheese manufacturing process. An article in New Food Magazine lays out how a quality starter helps cheese ferment and create ideal coloring and flavor. Though cheese is an ancient food with a long history in many cultures, “we are still witnessing new strains coming to the fore[front] which can [be] implemented to achieve better flavor profiles and reduce ripening times.”
Read more (New Food Magazine)
“Cheese is finding new ground as a ‘health’ food,” writes John Lucey, professor of food science at the University of Wisconsin, Madison and the director of the Center for Dairy Research. Cheese has received a bad stereotype as a dairy food high in saturated fat and carbs, but Lucey notes cheese is high in vitamin C, riboflavin, vitamin B12 and folate. Studies show fermented cheeses reduce cancer rates, and fermented cheese contains bioactive peptides that reduce blood pressure, enhance the immune system and improve cardiovascular health.
Read more (Dairy Foods)
Scientists in Italy have discovered lactic acid bacteria in fermented food transfers to the gut microbiome. Though this is a widely accepted health benefit of fermented foods, there is little scientific research linking fermented food and the microbiome. The study looked at distribution of lactic acid bacteria (LAB) in humans based on location, age and lifestyle.
LAB genomes were reconstructed from about 300 foods and nearly 10,000 human fecal samples from humans from different continents.
The most frequent LAB food in the human feces: streptococcus thermophilus and lactococcus lactis, commonly found in yogurt and cheese.
“Our large-scale genome-wide analysis demonstrates that closely related LAB strains occur in both food and gut environments and provides unprecedented evidence that fermented foods can be indeed regarded as a possible source of LAB for the gut microbiome.”
Read more (Nature Communications)
Oregon-based TMK Creamery is using the leftover whey byproduct from their cheese and fermenting it into vodka. They call it “cowcohol” and the flavor has a carmel-like sweetness with a smooth finish. Owner Todd Koch learned about the method from Dr. Paul Hughes, assistant professor of Distilled Spirits at Oregon State University. Hughes began experimenting with fermenting whey into a spirits base and has now helped more than a dozen creameries all over the U.S. ferment their whey into alcohol.
Fermenting upcycles the whey while bringing some attention to the animals, Koch said. Artisanal creameries typically have to pay thousands of dollars to dispose of whey in landfills.
From Atlas Obscura: Whey fermentation offers a brave, new world for small creameries, both in decreasing their environmental footprint and ensuring financial security in an age of mass conglomeration. For Koch, a life-long, self-proclaimed “cow person,” the possibilities of bovine booze are a relief to him and his beloved herd. “Going through college, I was like ‘Man, if I could just figure out how to get cows to make alcohol, we’d be set,’” he says. “So I guess we’re one step closer here.”
Read more (Atlas Obscura)
Cheese making is a craft steeped in tradition. But as industry-altering trends emerge — like innovative ingredients, plant-based dairy, sustainable operations — how can cheese creameries compete?
At the Winter Fancy Food Show, heads of two specialty cheese companies in Northern California shared their insight about innovations and trends in specialty cheese.
Consumers are shunning processed cheese for specialty, small-scale, fermented, farmstead brands. Research from Winsight Grocery Business shows that specialty cheese sales are growing. Though sales of dairy-based cheese dipped in 2019, specialty cheese sales are up 2%.
Using Innovative Ingredients
“In cheese, the great thing is that tradition is always up-to-date,” says Manon Servouse, brand manager for Marin French Cheese. Founded in 1865, Marin French Cheese still uses the traditional art of French cheese making, but “we add innovation with inspiration from our local area” in Marin County, California, where Marin’s operations are located.
Marin’s new ingredients include adding jalapeno, truffle and ash coating.
Laura Chenel cheese, meanwhile, is also experimenting with new flavors. The goat cheese brand based in Sonoma County, California adds bacterial cultures to their goat milk, a fermentation process that produces a distinct flavor. Laura Chenel’s newest cheese won a Good Food Award this year. The aged goat cheese, called Crottin, develops a specific rind on the cheese, which aids the cheese’s flavor.
Competing with Plant-Based Cheese
Eric Barthome, CEO of Laura Chenel, says though plant-based cheese is becoming a force in the food industry, plant-based is not their audience.
“The real cheese lovers like cheese made with milk,” Barthome says. “And that’s what we want to do. We’ve been working on the quality of the milk for so long that, yes, there’s room for new products and new cheese made with plant-based products. However, our credo is really to continue to make the best milk to make the best…real goat cheese we can make.”
Plant-based foods are becoming mainstream. U.S. retail sales of plant-based foods grew 11% the past year, according to research by the the Plant Based Food Association and Good Food Institute. Sales of the total plant-based market was $4.5 billion. That figure goes beyond cheese, and includes plant-based milks, cheese, yogurt, ice cream and meat. Plant-based meats are the leading sales driver for plant-based products.
Though plant-based cheese sales are growing, milk-based cheese topped $18 billion in sales in 2019, with specialty cheese sales growing the fastest.
Manon says people are turning to plant-based products because they’re concerned about animal welfare. She noted, at Marin French Cheese, they work with two small creameries to get their milk to monitor the health of the animals. They run small-scale to produce high-quality milk.
Importance of Sustainability
Running an environmentally sustainable creamery is key to successfully operating a modern cheese creamery.
Laura Chenel was sold to the French Triballat family in 2006, and the new leaders decided to build a new creamery in Sonoma County. The new facility reduced the use of natural resources by using water more efficiently, utilizing solar energy, implementing natural lighting and retooling waste management. The new creamery is the only LEED gold certified cheese creamery in the world.
“Very important to us is respect for the environment, respect for tradition and respect for the animals,” Barthome says.
“Why do some foods like chocolate, wine and cheese taste so delicious? Fermenting magically transforms their original ingredients into something more desirable. Besides upping flavor, some lactic-acid ferments, such as homemade sauerkraut, actually strengthen your immune system.”
Rebecca Wood, “Fermented Foods Strengthen Immune System“
Fermented foods are spiking in popularity in the deli section. A cover story in Deli Business magazine features fermented food offerings in the deli case — from meat, cheese, olives and pickles. Representatives from The Fermentation Association were quoted in the piece, highlighting the unique flavors and health benefits of fermented foods that drive the category. Van Holten’s pickles has seen 13 years of sales growth, with the past two years as their strongest sales growth. Eric Girard, vice president of sales and marketing at Van Holten’s: “Consumers continue to turn away from salty snacks to easy grab and go items that are healthier. Pickles were often a spear at the side of a sandwich, which it still is, but can be a snack. Fermented foods will garner more shelf space in delis in the future, but companies will need to innovate with flavors to keep it fresh and top of mind.”
Read more (Deli Business magazine)
Fermented food and beverages reigned at the 2020 Good Food Awards. The annual Good Food Awards honors American craft food producers. Over a hundred fermented brands beat out 1,835 entrants to take home top honors.
Craft food makes over $200 billion in revenue a year. The 17 categories include: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, grains, honey, oils, pantry, pickles, preserves, snacks and spirits.
From the Good Food Foundation: “For a long time, certifications for responsible practices and awards for superior taste have remained distinct – one honors social and environmental responsibility, while the other celebrates craftsmanship and flavor. The Good Food Awards recognizes that truly good food – the kind that brings people together and builds strong, healthy communities – contains all of these ingredients.”
Read our article for an overview on the fermentation brands that won awards this year.
1000 Faces Coffee – Luis Ordoñez (Athens, Georgia). With a “mission to connect the coffee consumers and coffee producer,” 1000 Faces Coffee is a coffee roaster that travels to countries of origin to work with producers.
21 Degrees Estate Cacao Farm – Kahalu`u Gold (Kaneohe, Hawaii). A family-operated boutique cacao farm on the windward side of the island of Oahu. 21 Degrees sells chocolate and offers tours.
Albemarle CiderWorks – Harrison (North Garden, Virgina). A 20-year-old apple orchard, CiderWorks makes 15 varieties of cider in their cideries, selling by the bottle or by glass in their taproom.
Aldi – VitaLife Organic Ginger Awakening Kombucha (Batavia, Illinois). The fermented tea is made by VitaLife, a brand made by the discount supermarket chain Aldi.
Allagash Brewing Company – Crosspath (Portland, Maine). This independent craft brewer sells beers using a traditional, Belgian method of spontaneous fermentation.
Almanac Beer Co – Apricot Sournova (Alameda, California). Farm-to-barrel brewing, Almanac uses mixed-culture to make their beers, which allows continuous fermentation over months with real fruit in oak barrels.
Apologue Spirited Liqueurs – Saffron Liqueur (Chicago, Illinois). A locally-sourced liquer maker that “elevate classic cocktail recipes.”
Askinosie Chocolate – Dark Chocolate & Red Raspberry CollaBARation™ Bar (Springfield, Missouri). One of Forbes’ 25 Best Small Companies In America, Askinosie Chocolate uses single origin, Direct Trade cocoa beans.
Atlantic Sea Farms – Sea-Chi (Saco, Maine). The first commercially viable seaweed farm in the U.S., Atlantic Sea Farms was founded in 2009. The clean, fresh Sea-Chi is made with raw kelp, cabbage and radish.
Backyard Beans Coffee Co. – Ethiopia Basa (Lansdale, Pennsylvania). A coffee roaster using responsibly sourced coffee beans, the light roast is an Ethiopian heirloom variety.
Barrington Coffee Roasting Company – Gera (Lee, Massachusetts). Sustainable coffee with delicate violet and blueberry aromas with fruit flavors of strawberry, peach and hard candy and soft tones of cocoa, molasses and licorice root.
Beltex Meats – Pate Forestier (Salt Lake City, Utah). A nose-to-tail, whole animal butcher sourcing regional meat, Beltex Meat’s Pate Forestier is part of the in-house charcuterie program. It’s comprised of pork shoulder and liver, chicken liver, and foie gras.
Big B’s Hard Cider – Harry Masters Jersey (Hotchkiss, Colorado). A farmstead hard cider made with fruit from the orchard and fermented in the cidery.
Big Easy Bucha – Bayou Berry Kombucha (New Orleans, Louisiana). A kombucha brand fermented with Southern flavors. Bayou Berry is infused with strawberry and honeysuckle.
Blackberry Farm – Sobrasada (Walland, Tennessee). Sobrasada is Blackberry Farm’s version of a raw, cured, fermented Spanish sausage, made from American Iberico pigs raised at White Oak Pastures in southern Georgia.
Blackberry Farm – Brebis (Walland, Tennessee). Blackberry Farm’s seasonal fresh sheep’s milk cheese.
Blackberry Farm – Hawkins Haze (Walland, Tennessee). An ashed surface-ripened sheep’s milk cheese named after the Hawkins line that runs through the property.
Blue Bus Cultured Foods – Local Cortido (White Salmon, Washington). A sauerkraut popular in Salvadoran cuisine, the organic kraut is made with cabbage, carrots, onions, garlic and spices.
Bourbon Barrel Foods – Imperial Double Fermented Soy Sauce (Louisville, Kentucky). Naturally brewed, double fermented soy sauce. It is aged in bourbon barrels and features earthy flavors.
California Fish Sauce – Koji Fish Sauce (Pleasanton, California). The first fish sauce in the U.S. that is compliant with FDA and FDB regulations, from harvesting anchovies to fermentation and finished product.
Capriole – Sofia (Greenville, Indiana). A sweet, dense, ripened goat cheese from local goats.
Cascadia Creamery – Sleeping Beauty (Trout Lake, Washington). A buttery and sharp cheese with a natural rind, aged 75 to 100 days.
Case Coffee Roasters – Ethiopia Dimtu (Ashland, Oregon). Sustainably sourced coffee from beans all over the globe. Roasted in small batches for sweeter, complex flavors.
Casella’s Salumi Speciali – Casella’s Prosciutto Speciale (Hurleyville, New York). An American made meat made using Italian tradition. Slow, on-the-bone curing.
Castronovo Chocolate – Tumaco, Colombia Dark Milk 60% (Stuart, Florida). A dark milk chocolate made with cocoa from the Pacific coast of Colombia. The cacao beans are foraged in indigenous forests, then fermented and dried in an onsite facility using solar panels.
Champlain Orchards Cidery – Honeycrisp (Shoreham, Vermont). A single-varietal cider using fresh-pressed Honeycrisp apples. All apples are pressed, fermented, and crafted at the orchard.
Champlain Orchards Cidery – Redfield – Estate Series (Shoreham, Vermont). Made with estate grown Redfield apples. These red crab apple hybrids create a fragrant, sour cherry flavor.
Chequessett Chocolate – White Lemon Thyme Bar (North Truro, Massachusetts). A white chocolate with lemon and thyme, the chocolate-making process begins with high-quality beans, then a flavor developed during fermentation.
Cherry Grove Farm – Havilah (Lawrenceville, Nj, New Jersey). Cheese from the cows at Cherry Grove Farm, a sustainable farm. Batches are aged 14 to 16 months.
Cleophus Quealy Beer Company – Frambozenbier (San Leandro, California). Sour red ale barrel-aged with raspberries. Small batches are brewed seven barrels at a time.
Compelling Coffee – Ethiopia Bedhatu Jibicho (Los Angeles, California). Beans are fermented in ceramic tile tanks filled with clean spring water for 24 hours. The beans are then fermented a second time for another 24 hours.
Creo Chocolate – Caramelized Milk Chocolate (Portland, Oregon). The fruit inside the cacao bean is fermented for 4- 7 days to bring out the flavor of the beans.
Crimson Cup Coffee & Tea – Kossa Kebena (Columbus, Ohio). From Crimson Cup’s line of Friend2Farmer direct-trade coffees, Kossa Kebena is produced from heirloom cacao beans naturally fermented on raised beds.
Cutwater Spirits – Three Sheets Cask Strength Rum (San Diego, California). Crafted from pure cane sugar rather than molasses, the rum is distilled in a hybrid pot-and-column still.
Daniel’s Artisan – Bonneville (Ferndale, Washington). Traditional, artisan cheese made through Ferndale Farmstead cheese company. Ferndale uses a seed-to-cheese philosophy, only using milk they produce from cows they raise, fed from crops they grow.
Equator Coffees – Panama Hacienda La Esmeralda Gesha (San Rafael, California). A light roast sustainably sourced from Panama, it features flavors of peach, apricot and Meyer lemon.
Falcon Spirits Distillery – Aperitivo Aplomado (Richmond, California). A blend of 26 high-quality herbs, roots, flowers and fruits with no artificial flavors. Made in small batches that take two months to create.
Fra’ Mani Handcrafted Foods – Salame Toscano (Berkeley, California). All natural pork made in the Tuscan tradition.
Fruition Chocolate – Spring Salted Dark Milk 56% (Shokan, New York). Seeds from pods are fermented in bins and covered with burlap or banana leaves for 3-8 days.
Fullsteam – Farm’s Edge: Barrel-Aged Ava (Durham, North Carolina). A mixed culture saison made with foraged wild grape leaves and elderflower and rested in red wine barrels.
Goat Rock Cider Company – Rosé Cider (Healdsburg, California). A fruit cider made by co-fermenting local, organic apples with Hawaiian passion fruit.
Goodnow Farms Chocolate – Special Reserve with Las Palomas Coffee (Sudbury, Massachusetts). A single-origin coffee and cacao bar, the chocolate is a fruity flavor thanks to the Guatemalan coffee beans.
Gowan’s Heirloom Cider – Macintosh Applewine Cider (Philo, California). A farm-to-table cider, the Macintosh apples used in the cider are grown at Gowan orchards to be pressed, fermented and bottled at the farm.
Gowan’s Heirloom Cider – Gravenstein Cider (Philo, California). Called summer in a glass, the cider is made using fresh Gravenstein apples from the farm’s heritage orchards.
Green Dirt Farm – Fresh – Plain (Weston, Missouri). A fresh, spreadable cheese.
Gypsy Circus Cider Company – PuppetMaster: Whiskey Barrel Vaudevillian (Kingsport, Tennessee). A wild cider aged in whisky barrels for 15 months with apricots.
H+S Coffee Roasters – Kenya Chwele (Laramie, Wyoming). A Kenyan coffee with complex flavors of raspberry, black plum, sour skin, cherry taffy, mango, tropical fruits and stone fruits.
Hemly Cider – Sloughouse Jalapeno Pear Cider (Courtland, California). Made on a six-generation farm, the cider starts with hand-picked Bartlett pears blended with estate grown Gala apples.
HOSAco – The Standard Fermented Hot Sauce (Bellingham, Washington). A condiment made in small batches with all-natural ingredients. Chiles are hand processed and fermented for a minimum of six weeks.
Idyll Farms – Mont Idyll (Northport, Michigan). Named a “Best Artisanal Cheese” by Food & Wine Magazine, the soft ripened rind is delicately painted with vegetable ash.
Incontro Cured – Salame di Bue (Richmond, California). Made from a Sanke River Farms American Wagyu.
Incontro Cured – Salame Sicilia (Richmond, California). Salame honoring the Sicilian lineage, it’s made from ingredients growing wildly throughout the Island of Sicily, Italy.
JAZ Spirits – Cold Tree Gin (Clackamas, Oregon). Inspired by the elegant old growth forests of Oregon, a spirit crafted with flavors of botanical, fruit and old tree harvests.
JAZ Spirits – Verstovia Spruce Tip Vodka (Clackamas, Oregon). A vodka foraged from the coastal forests of the Pacific Northwest, distilled with the fresh green tips of Sitka Spruce trees.
JBC Coffee Roasters – Janson Geisha Lot #109 (Madison, Wisconsin). Direct trade coffee that is named one of the best coffee roasters by Forbes.
Kickapoo Coffee – Kenya Mbeguka (Viroqua, Wisconsin). Made with a Kenyan coffee bean, the coffee is made with a dry fermentation.
Klatch Coffee – Colombia Finca La Maria Geisha Natural (Rancho Cucamonga, California). The highest-scoring coffee at the 2019 U.S. Brewing Championships, the coffee has flavor notes of raspberry, black tea and floral flavors.
KMN Enterprises – K Bloody Mary Mix (Brooklyn, New York). Made in small batches using 87% organic ingredients.
Lakefront Brewing – Beerline Barleywine (Milwaukee, Wisconsin). The nation’s first organic barrel-aged barley wine in the U.S., the beer is held for 18 months in rye whiskey barrels.
Leopold Bros – Summer Gin (Denver, Colorado). Ingredients include Spanish blood oranges, French immortal flowers, juniper berries and Australian lemon myrtle.
Letherbee Distillers – Original Label Gin (Chicago, Illinois). Gin incorporated with a blend of 11 botanical spirits.
Liberty Ciderworks – English Style IV (Spokane, Washington).Classic cider in a aroma-rich, English-style cider.
Linea – Guatemala El Injerto Reserve (San Francisco, California).Coffee from Guatemala’s first carbon-neutral certified farm.
Little Apple Treats – Strawberry + Pink Peppercorn Shrub (Sebastopol, California). Fresh, organic strawberries and fresh, organic pink peppercorn leaves and fruit combine with award-winning apple cider vinegar. It contains live vinegar mother, so it’s potent with probiotics.
Little Beast Brewing – Bes – Tart Wheat Ale (Beaverton, Oregon). Brewed with Belgian malts, Lemon Drop Hops and chamomile flower then fermented with a blend of unique Saccharomyces yeast and conditioned with Lactobacillus.
Little Beast Brewing – Golden Stone (Beaverton, Oregon). A blend of peaches, nectarines and apricots gives a luscious elegance to this farmhouse ale. Prevailing notes of vanilla, toasted French oak & juicy stone fruit.
Loma Coffee – Ethiopia Shantawene Village – Anaerobic Process (Portland, Oregon). Heirloom coffee from Ethiopia, this coffee is anaerobic fermented and tastes floral, sweet and complex.
Love Hard, Inc. – Jojo’s Sriracha – OG (Pueblo, Colorado). Handmade Sriracha made with chile peppers from small farms in Pueblo, Colorado. The chili peppers are harvested in-season and fermented for several months.
Madrone Cider – The Reserve Blend (Friday Harbor, Washington). Naturally fermented in bottle, apples are sourced from Bellevue Farms on San Juan Island, Washington. The hard cider apples are bred specifically for flavor.
Mudhouse Coffee Roasters – Moras Negras, Mi Finquita Coffee Farm (Charlottesville, Virginia). A sundried, natural processing style, the coffee features complex fruit and floral flavors.
My Artisano Cheeses – Ervie Cheese (Cincinnati, Ohio). Washed rind soft cheese with balanced cream, and yeasty notes. Amild version of Belgian washed rind cheeses.
Napili Fresh Local Organic Farm – Pineapple, Ginger, Turmeric Sauerkraut (Lahaina, Hawaii). Artisanal, naturally fermented sauerkraut made in Hawaii with organic ingredients.
Napili Fresh Local Organic Farm – Gut Shots (Lahaina, Hawaii). Kimchi gut shots handcrafted in Maui.
Nettle Meadow Farm – Kunik (Warrensburg, New York). Artisanal goat cheese made on a 100-acre farm.
Oak Cliff Coffee Roasters – Carmen Geisha (Dallas, Texas). A micro-roaster, the Carmen Geisha is a small batch sourced from Finca Carmen in Volcán, Panama
OlyKraut – Eastern European Sauerkraut (Olympia, Washington). One of the most popular flavors, the caraway seeds and apple give it a distinct flavor in the live probiotic kraut.
OlyKraut – Organic Smoke & Kale Sauerkraut (Olympia, Washington). Combines smoked chiles with local kale bounty from Pacific Northwest farmers.
Olympia Provisions – Chorizo Rioja (Portland, Oregon). A Spanish-style salami with both sweet and smoked paprika, garlic and oregano.
Olympia Provisions – Rosette de Oregon (Portland, Oregon). A French-inspired salami made with all Oregon ingredients: Oregon pork, pinot noir, rosemary, juniper, and sea salt.
Oregon Brineworks – Sauerkraut (Hood River, Oregon). Naturally fermented, raw sauerkraut made with organic, lacto-fermented vegetables.
Pagosa Brewing & Grill – Cool Cucumber Wheat (Pagosa Springs, Colorado). A fruit beer infused with fresh cucumbers.
Pappy & Company – Pappy Van Winkle Bourbon Barrel Aged Pure Maple Syrup (Louisville, Kentucky). A one-of-a-kind syrup bursting with flavors of vanilla, butter, oak and bourbon. Aged in Pappy Van Winkle bourbon barrels.
Patric Chocolate – 67% Piura Peru (Columbia, Missouri). Peru cacao beans create chocolate with ruby grapefruit, toasted almonds and sun-dried wine grapes.
Pennyroyal Farm – Reserve Boont Corners (Boonville, California). Made of fresh, raw milk, it is inspired by French cheese as a means of preserving nutrients from the abundant summer milk.
Penstock Coffee – Taaroo Mill, Ethiopia (Highland Park, New Jersey). The coffee is fermented for 24-36 hours, then dried for 12-20 days. The coffee is intensely sweet with heavy fruits.
Perennial Artisan Ales – Giant Steps: Blend 2 (St. Louis, Missouri). A 50/50 blend of two distinct threads: Half puncheon fermented mixed culture saison with grapefruit zest and juice, and half barrel fermented clean saison aged on 2nd use raspberries and blackberries.
Port City Brewing Company – Optimal Wit (Alexandria, Virginia). A a Belgian Witbier style beer, Optimal Wit includes ingredients like Virginia-grown wheat, Spanish orange peels, and coriander.
Port City Brewing Company – Rivershed Ale (Alexandria, Virginia). An American Pale Ale (APA) style beer, Rivershed Ale is dry-hopped with 100% locally sourced grain.
PUSH X PULL COFFEE – Ethiopia Sidama Shantawene Anaerobic Process (Portland, Oregon). Ethiopian coffee with flavors of strawberries and tangerine.
Real Pickles – Organic Nettle Kraut (Greenfield, Massachusetts). Naturally fermented, small batch kraut, infused with Vermont nettles.
Real Pickles – Organic Beet Kvass (Greenfield, Massachusetts). Fermented infusion of beets, onions and savory herbs.
Red Rooster Coffee Roaster – Ethiopia Nansebo Worka (Floyd, Virginia). This washed process organic coffee is sourced from the Zenebe Simbret Washing Station, Flavors include honeysuckle and rose aroma, sweet ripe plum, fresh apricot and pomegranate acidity.
Reuben’s Brews – Hazealicious IPA (Seattle, Washington). An IPA with tropical fruit notes, in particular passion fruit. The stars of the show are the big, bright hops with restrained bitterness providing balance.
Reverend Al’s Bona Fide Potents – Strawberry Peppercorn Shrub (Tacoma, Washington). Reverend Al’s Bona Fide Potents are a collection of all natural, nearly mystical, alchemetical concoctions– magical bitters, elixirs, tinctures and shrubs. Made with locally grown fruits and vegetables from family farms.
Salt and Savour – Apple Ginger Sauerkraut (Dunsmuir, California). Fermented, organic sauerkraut, handcrafted in small batches.
Salute! – Vicario Amore Mio Aperitivo (Greer, South Carolina). Made with a 115-year-old recipe using “vanishing” herbs, hard to find herbal ingredients that Salute now grows themselves.
Shrub Farm – Ginger & Hawaiian Chili Shrub (Bellingham, Washington). A spicy ginger and chili shrub. Shelf stable with a living culture with the Mother of vinegar.
Sierra Nevada Cheese Company – Bella Capra Raw Milk Monterrey Jacques (Willows, California). Made with raw cultured goat’s milk, the “complex array of flavors” results from “naturally occurring healthy micro-organisms present in our fresh milk.”
SILO Distillery – Vodka (Windsor, Vermont). Made with 100% Vermont corn, gluten-free and non-GMO.
Smoking Goose Meatery – Whey Fed Dodge City Salame (Indianapolis, Indiana). Old world style of meat curing with a new world flavor. The Dodge City Salame is a pork salame of fennel pollen and pink peppercorns.
Smoking Goose Meatery – Duck Prosciutto (Indianapolis, Indiana). Moulard duck breast with star anise, allspice and orange peel.
Speakeasy Ales & Lagers – Bootleggers Black Lager (San Francisco, California). Founded in 1997, Speakeasy Ales & Lagers is a San Francisco craft brewery bringing great beer from the underground to the masses. The brewery makes year-round and limited release beers.
Speckled Ax Wood Roasted Coffee – Ethiopia Jebicho (Portland, Maine). Coffee roaster in a vintage Italian Petroncini fired with local hardwood.
Spirit Works Distillery – Sloe Gin (Sebastopol, California). “Batch by batch – grain to glass.” Made with sloe berries, the crimson-colored gin has a unique sweet-and-sour taste.
Spyhouse Coffee Roasting Co. – Juan Domingo / Guatemala (Minneapolis, Minnesota). Rich flavors of chocolate hazelnut and deep fruitiness.
Steady State Roasting – La Pradera Mokka (Carlsbad, California). A Colombian coffee from the mokka tree.
Stem Ciders – New Hampshire Heritage (Lafayette, Colorado). Unfiltered cider made from a blend of bittersharp and bittersweet heirloom apples from a local orchard.
Stonecutter Spirits – Heritage Cask Whiskey (Middlebury, Vermont). The Heritage Cask Whiskey is distilled in Kentucky like a bourbon, aged in Vermont like an Irish whiskey, and finished like a Scotch.
Stormalong Cider – Light of the Sun (Sherborn, Massachusetts). A citrusy, refreshing cider dry-hopped with Citra & Ekaunot hops. At the time of dry-hopping, Stormalong Cider adds guava to enhance the tropical, citrusy taste which is on the drier side.
Sugar Bob’s Finest Kind – Smoked Maple Sriracha (Londonderry, Vermont). Made with real maple syrup, this all natural Smoked Maple Sriracha has become a cult favorite in the state.
Sweet Bloom Coffee Roasters – Mario Alarcon (Lakewood, Colorado). Specialty, ethical, sustainable coffee with limited release flavors, like Mario Alarcon.
The Cottage – Pickled West Indian Gherkin (Bluffton, South Carolina). Pickling cucumbers from The Cottage, a cafe and tea room founded in 1868.
The Juice Hive & Health Emporium – Shiso, Sweet Potato and Asian Sour Leaf Kimchi (Bluffton, South Carolina). A kimchi from the natural foods store.
The Juice Hive & Health Emporium – Watermelon Rind Kimchi (Bluffton, South Carolina). Another unique kimchi flavor from the natural foods store.
Top of the Hill Distillery – Organic Carolina Straight Wheat Whiskey (Chapel Hill, North Carolina). Made from North Carolina-grown wheat and U.S.-grown sugar cane. Fermented and distilled on-site in the distillery.
Treaty Oak Distilling – Ghost Hill Bourbon (Dripping Springs, Texas). Ghost Hill Bourbon is a unique whiskey made with local heirloom grains. A genuine grain to glass bourbon, it is mashed, fermented, distilled, barreled, aged 2 years and bottled on-site.
Underground Meats – Calabrian 3 Ways Salami (Madison, Wisconsin). Wisconsin-grown calabrian chillies, prepared three different ways
Urban Tree Hard Cider – Habanero Haze (Atlanta, Georgia). Spicy ginger infusion with hints of habanero zest.
Vibrant Coffee Roasters – Ethiopia Ardi Organic – Washed (Philadelphia, Pennsylvania). An organic Ethiopian coffee with citrus and sweet floral flavors.
Virtue Cider – The Mitten (Fennville, Michigan). A Michigan cider blend of last season’s pressed apples, aged in Bourbon barrels for up to one year, then back sweetened with this year’s fresh pressed apple juice. The Mitten has notes of vanilla, caramel, and charred oak.
Virtue Cider – Michigan Cherry (Fennville, Michigan). Michigan Cherry blends last year’s harvest of Michigan apples from local orchards that are aged in French oak barrels. Fresh-pressed juice from Michigan cherries is then added.
Vista Brewing – Stonewall Belgian Lambic-Style Ale with Texas Peaches (Driftwood, Texas). Lambic-style ale with Texas peaches.
Volpi Foods – Heritage Prosciutto (St. Louis, Missouri). Our heritage prosciutto is hand-rubbed, salted & air dried for a perfect melt-in-your-mouth texture.
Waialua Estate Chocolate – Hawaiian Milk Chocolate (Wahiawa, Hawaii). Waialua Estate’s Hawaiian cacao is grown along the banks of the Kaukonahua stream. Flavors include banana and pineapple notes, and flavors of dark cherry, berry and raisins.
White Label Chocolate – 58% Brown Butter Milk (Santa Cruz, California). Single origin chocolate bars fermented in a pair box design.
WildCraft Cider Works – Pisgah Heritage (Eugene, Oregon). Traditional farmhouse cider made with apples and English Hawthorne berries & blossoms.
Wise Goat Organics – Super Green Kraut (Hollister, California). Probiotic rich and full of raw, live cultures. Super Green Kraut is full of organic greens: cabbage, nettles, cilantro, morenga, spinach, parsley, chickweed and dandelion.
“Fermenting foods requires attention to detail and knowledge that not everyone has,” reads an article in the Greenfield Recorder in New England. The newspaper featured Jim Wallace, recipe developer at New England Cheesemaking Supply Co. Wallace says, to be a fermenter, “You have to be a bit of a mad scientist. (As) a mad scientist, you need to be answering questions.” In his home fermentation cellar, Wallace ferments wine, cheese, beer, kombucha and vegetables. He also teaches workshops, classes that have become more popular as more people tap into fermentation “a global food phenomenon — renewed interest in resurrecting forgotten food tradition.”
Read more (Greenfield Recorder)
By: The American Society for Microbiology
The flavors of fermented foods are heavily shaped by the fungi that grow on them, but the evolutionary origins of those fungi aren’t well understood. Experimental findings published this week in mBio offer microbiologists a new view on how those molds evolve from wild strains into the domesticated ones used in food production.
In the paper, microbiologists report that wild-type Penicillium molds can evolve quickly so that after a matter of weeks these strains closely resembled their domesticated cousin, Penicillium camemberti, the mold that gives camembert cheese its distinctive flavor. The study shows how a fungus can remodel its metabolism over a short amount of time; it also demonstrates a strategy for probing the evolution of other cultures used in food, said study leader and microbiologist Dr. Benjamin Wolfe, Ph.D., a member of the The Fermentation Association advisory board.
“In fermented foods, there’s a lot of potential for microbes to evolve and change over time,” said Wolfe.
Wolfe’s lab at Tufts University in Medford, Mass., focuses on microbial diversity in fermented foods, but he says the new experiments began with an accidental discovery. His lab had been growing and studying Penicillium commune, a bluish, wild-type fungus well-known for spoiling cheese and other foods. Wolfe likens its smell to a damp basement.
But over time, researchers noticed changes in some of the lab dishes containing the stinky mold. “Over a very short time, that funky, blue, musty-smelling fungus stopped making toxins,” Wolfe said. The cultures lost their bluish hue and turned white; they smelled like fresh grass and began to look more P. camemberti. “That suggested it could really change quickly in some environments,” he said.
To study that evolution in real-time, Wolfe and his collaborators collected fungal samples from a cheese cave in Vermont that had been colonized by wild strains of Penicillium molds. The researchers grew the molds in lab dishes containing cheese curds. In some dishes, the wild mold was grown alone; in others, it was grown alongside microbes that are known competitors in the fierce world of cheese colonization.
After one week, Wolfe said, the molds appeared blue-green and fuzzy—virtually unchanged—in all the experimental tests. But over time, in the dishes where the mold grew alone, its appearance changed. Within three or four weeks of serial passage, during which mold populations were transferred to new dishes containing cheese curds, 30-40 percent of the mold samples began to look more like P. camemberti. In some dishes, it grew whiter and smoother; in others, less fuzzy. (In the competitive test cases, the wild mold did not evolve as quickly or noticeably.)
In follow-up analyses, Wolfe and his team tried to identify genomic mutations that might explain the quick evolution but didn’t find any obvious culprits. “It’s not necessarily just genetic,” Wolfe said. “There’s something about growing in this cheese environment that likely flips an epigenetic switch. We don’t know what triggers it, and we don’t know how stable it is.”
Researchers suspect that the microbes used in most fermented foods—including cheese, but also beer, wine, sake, and others—were unintentionally domesticated, and that they evolved different flavors and textures in reaction to growing in a food environment. Wolfe says his lab’s study suggests that wild strains could be domesticated intentionally to produce new kinds of artisanal foods.
Starting with cheese, of course. “The fungi that are used to make American camembert are French,” said Wolfe, “but maybe we can go out and find wild strains, bring them into the lab, and domesticate them. We could have a diverse new approach to making cheese in the United States.”
The American Society for Microbiology is the largest single life science society, composed of more than 30,000 scientists and health professionals. ASM’s mission is to promote and advance the microbial sciences.
ASM advances the microbial sciences through conferences, publications, certifications and educational opportunities. It enhances laboratory capacity around the globe through training and resources. It provides a network for scientists in academia, industry and clinical settings. Additionally, ASM promotes a deeper understanding of the microbial sciences to diverse audiences.